Total Time
Prep 10 mins
Cook 25 mins

Since pumpkin is the "Ingredient of the Month", I thought I would contribute a few pumpkin recipes. If you like risotto, and are looking for something a bit different, you should give this one a try. I think the nutmeg and gorgonzola cheese are an interesting combination with the pumpkin. The risotto can be served as a side dish or main course.

Ingredients Nutrition


  1. Dissolve boullion cube in the water.
  2. Sauté the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
  3. Add the rice.
  4. Add the water/bouillon mixture.
  5. Add the pureed pumpkin.
  6. Stir the pumpkin into the rice.
  7. Cook for about 20 minutes stirring occasionally.
  8. Add Gorgonzola cheese at the last minute and stir.
  9. Serve with grated Parmesan cheese to sprinkle on top.
Most Helpful

5 5

A very good recipe. I opted to go with the classic way of making risotto, starting with olive oil instead of vegetable oil for the sauté with shallots (not onions), then adding in a splash of white wine, followed by slowly adding warmed chicken stock for a true risotto other than the bouillon cube, which I find to be too salty. And of course finishing off with the king of cheeses, Parmigiana Reggiano. Otherwise, followed the method, and it came out great. Nice recipe.